Description
Irresistible Apricot Jam and Coconut Sponge Cake blends sweet tropical notes with classic comfort. Delicate layers meld rich coconut and tangy apricot, creating a delightful dessert slice you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
Cake Base:
- 250 grams (2 cups) all-purpose flour
- 200 grams (1 cup) sugar
- 4 eggs
- 100 milliliters (1/2 cup) vegetable oil
Coconut Components:
- 100 grams (1 cup) shredded coconut
- 50 grams (1/2 cup) desiccated coconut
Liquid and Flavoring Ingredients:
- 50 milliliters (1/4 cup) milk
- 10 grams (2 teaspoons) baking powder
- 1 teaspoon vanilla extract
Apricot Jam Topping:
- 300 grams (1.5 cups) apricot jam
- 2 tablespoons water
- 1 tablespoon lemon juice
Garnish:
- 30 grams (1/4 cup) powdered sugar
- 20 grams (1/4 cup) additional shredded coconut
Instructions
- Heat the oven to 180°C and prepare a round cake pan with a generous butter or oil coating.
- Whisk eggs in a large bowl until they transform into a light, voluminous foam, gradually integrating sugar until the mixture becomes pale and airy.
- Incorporate vegetable oil, milk, and vanilla extract into the egg mixture, stirring gently to maintain a smooth, consistent texture.
- Sift flour and baking powder together, then tenderly fold into the wet ingredients to create a uniform cake batter.
- Blend shredded and desiccated coconut, setting aside a portion for final decoration, and gently mix half the coconut into the cake mixture.
- Transfer the batter to the prepared pan, using a spatula to distribute evenly and create a level surface.
- Bake for 35-40 minutes, verifying doneness with a toothpick that should emerge clean when inserted into the center.
- Transfer the cake to a wire rack and allow to cool completely for approximately 20-25 minutes.
- Create a glaze by combining apricot jam with water and lemon juice, achieving a smooth, spreadable consistency.
- Once cooled, apply the apricot jam evenly across the cake’s entire surface.
- Scatter the reserved coconut over the jam layer, adding visual interest and textural contrast.
- Optionally, dust with powdered sugar moments before serving to enhance the cake’s elegant presentation.
Notes
- Precision matters when whisking eggs, aiming for a light, airy texture that creates a tender cake crumb.
- Room temperature ingredients guarantee smoother mixing and more consistent baking results.
- Coconut variations work beautifully – try toasting shredded coconut beforehand for deeper, nuttier flavor profile.
- Gluten-free adaptation is simple: substitute regular flour with almond or coconut flour for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 284
- Sugar: 21 g
- Sodium: 84 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg